Gluten Free Sponge Cake

Maurizio Bottega

Ingredients

Gluten Free flour 1kg

Eggs at room temperature 750gr

Hot water 100gr

Natural flavors (to taste)

Preparation

Put all the ingredients in the kneader for 8 minutes at maximum speed: the result is a liquid dough, similar to a cream. Put it in an oiled cake mold, using the sac a poche, and then level it. In this case the leavened is not necessary. Considering a mold with a diameter of 24 centimeters, bake the dough at 180 °C for 22-25 minutes.Discover more about Gluten Free flour and Recipes!